Preparation time:
Cooking time:
4 serves


  • 1 tbs vegetable oil
  • 10 thin beef sausages
  • 2 large onions, thinly sliced
  • Steamed green beans, to serve
  • Bottled balsamic glaze, to serve
  • Creamy mash
  • 2kg potatoes, peeled, chopped
  • 25g butter, chopped
  • ¾ cup hot milk
  • 2 tsp Dijon mustard
  • Salt and pepper, to taste
  1. Method
  2. Notes

  1. To make creamy mash, boil, steam or microwave potatoes until tender. Drain. Transfer to a large bowl. Mash potatoes. Add butter, ½ cup of the milk and mustard. Mash until smooth. Season with salt and pepper. Reserve 3 cups of the mashed potatoes for bubble and squeak. Cover and refrigerate until needed.
  2. Add the remaining hot milk to remaining mash. Mix well. Cover to keep warm.
  3. Meanwhile, heat half the oil in a large frying pan. Add sausages. Cook, turning occasionally, until browned all over and cooked through. Drain on absorbent paper. Reserve 2 sausages for bubble and squeak
  4. Cover and refrigerate until needed. Cut the remaining sausages in half. Cover to keep warm.
  5. Heat remaining oil in same large frying pan. Add onions. Cook, stirring, over medium heat, until almost soft. Return sausages to pan with onions. Cook until sausages are hot. Season with salt andpepper.
  6. Serve sausages and onions on creamy mash with steamed green beans. Drizzle with balsamic glaze.

Balsamic glaze is reduced balsamic vinegar, available in supermarkets. If you prefer, serve gravy over sausages, and stir chopped fresh herbs into the mashed potatoes instead of mustard.

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